I didn’t make any kind of pancake until I was in my 40s. True story. But crêpes? Those were my “I want something sweet, fast” emergency snack-dessert for breakfast as a young homecook. I never used a recipe for them, just trial and error with an extra glug of milk (later on, I’d peek at Delia Smith’s classic crêpes).
Then I made buttermilk crepes… and they’re a different level. Slightly thicker, sturdier, and just tangy enough – the kind of crêpe that can handle both lemon-sugar and a savory mushroom filling without flopping. Moreishly rich, even though buttermilk is actually pretty light.
Why You’ll Love These
- Quick batter, no lumps (one bowl, whisk, smooth)
- Sturdier than classic milk crêpes – easier to flip and fill
- Slight tang and rich taste thanks to buttermilk
- Sweet or savory friendly (hello brunch-for-dinner)
Watch how to make Buttermilk crepes
https://youtube.com/shorts/dHdsJpgCSyA
Ingredients (and quick notes)
- 100 g plain (all-purpose) flour – or experiment with different flours (white spelt was so reliable for me too)
- 250 g buttermilk – tangy, thicker batter, gentle fermented taste
- Pinch of salt – don’t skip it, otherwise your crepes will be bland
- 75–100 ml water – thins the batter (start small; flours vary in liquid absorption)
- 2 medium eggs – structure & that lovely lacy crêpe texture
- 30 g butter, for the pan – you won’t necessarily use all if it
- Optional for toppings: fresh raspberries, icing sugar
Makes: 8 medium crepes
How to make buttermilk crepes (step-by-step)
Time needed: 30 minutes
Thicker, tangy buttermilk crepes that hold sweet or savoury fillings. Quick, smooth batter – delicious with raspberries and a dusting of icing sugar.
- Make the batter
Whisk the eggs in a medium bowl until smooth. Add the buttermilk and whisk again to combine. Add the flour and salt and whisk well until blended. (This order keeps things surprisingly lump-free.) Thin with water: whisk in 75 ml water to start.
- Pour & Flip
Heat the pan: medium heat, add a little butter (brush or swirl). Cook the first crepe as your tester (60–75 seconds on each side). Adjust batter if needed: if it feels too thick or isn’t swirling easily, whisk in the remaining water (up to 25 ml more, or enough to make it pourable). Repeat with the rest of the batter, buttering lightly off the heat between each crepe.
- Top or Fill & Serve
Fold each crepe and dust liberally with icing sugar, scattering fresh raspberries on top. If you fill them with jam, chocolate spread or savory fillings, spread the filling then roll and fold in half to avoid spilling the filling.
Pro Tips
- Resting helps (but optional): 10 minutes lets flour hydrate, you get a smoother batter and more tender crepes. If you rest it, you may not need a tester.
- First crepe is the tester: adjust heat (I keep medium to low) and batter thickness (extra splash of water) after the first one.
- If they feel heavy or fail to run smoothly to the edges of the pan: your batter’s likely too thick – add a splash more water.
crepe filling ideas
- Sweet: lemon + sugar, berries + ricotta (like in this blueberry ricotta toast), banana + nut butter, stewed apples + cinnamon.
- Or simply drizzle a little maple syrup, fold, then dust with icing sugar and scatter a handful of fresh raspberries.
- Savory: mushrooms + spinach, smoked salmon + crème fraîche, leftover roast veg + cheese.
- I love a few for lunch filled with chicken and veggies from my Mediterranean stir fry.
- Or spread some butter bean hummus and the caramelised onions sauce from the same recipe.
- If you fill them with jam, chocolate spread or savory fillings, spread the filling, then roll and fold in half with the open ends upright to avoid spilling the filling.
These buttermilk crepes are my relaxed weekend favorite: tangy, rich, and strong enough to hold whatever you’re in the mood for. If you try them, tell me what you filled yours with sweet, savory, or a bit of both.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
Yes – buttermilk crepes are usually a bit thicker and sturdier, with a gentle tang that works with sweet and savory fillings.
Resting is optional, but resting 10 minutes improves smoothness and tenderness, but you can cook straight away.
Most often: pan not hot enough, batter too thin, or you’re flipping too early. Let the first side set fully before flipping.
Absolutely. Spelt makes a gorgeous, slightly nutty crepe. You might need to add a little extra water.
Buttermilk Crepes
Equipment
- 1 medium bowl
- 1 whisk
- 1 kitchen scale
- 1 small bowl to melt the butter
- 1 shallow frying pan medium
- 1 spatula for flipping
Ingredients
- 100 g plain all-purpose flour
- Pinch of salt
- 250 g buttermilk
- 2 medium eggs
- 75 –100 ml water start with 75 ml, add more if needed
- 30 g butter for the pan (melted)
Topping
- 150 g raspberries optional
- 2 tbsp icing sugar optional
Instructions
Make the batter
- In a bowl, whisk the eggs until smooth. Pour in the buttermilk and whisk to combine.2 medium eggs, 250 g buttermilk
- Whisk in dry: Add the flour and salt, then whisk just until blended (this order helps prevent lumps).100 g plain, Pinch of salt
- Thin with water: Whisk in 75 ml water to start.75 –100 ml water
Cook the crepes
- Melt the butter in the microwave (short bursts) and keep it nearby.30 g butter
- Warm a non-stick frying pan (or even a stainless steel pan) over low to medium heat.
- Use a pastry or silicone brush to lightly brush the pan with melted butter.
- Cook first crepe (tester): Ladle in enough batter, swirl to coat the bottom of the pan with just one coat.
- Cook 60–75 seconds on each side (first until set and lightly golden – check with a flat spatula that the edges are easily coming away), flip, then cook the other side (you may see some bubbles on the surface).
- Stack the cooked crepes on a plate until ready to serve.
- Adjust batter: If the batter feels too thick or doesn’t swirl easily, whisk in the remaining water (up to 25 ml more, or until pourable).
- Repeat: Brush the pan lightly with butter between crepes as needed and cook the remaining batter.
Serve
- To serve, fold each crepe and scatter fresh raspberries and dust with icing sugar.150 g raspberries, 2 tbsp icing sugar
Video
Notes
- Batter consistency: pourable and easy to swirl, like single cream.
- Butter brushing tip: a thin layer is enough – brushing gives you even browning without greasy edges. (No brush? A folded bit of kitchen paper works.)
- Spelt flour: swap 1:1 for a slightly nutty flavor; you may need a splash more water.
